Beans with dried duck breast

• 1.5 kilos of fresh beans
• 1 bunch spring onions
• 3 tablespoons of goose or duck fat
• 10 slices of dried duck breast (available in our online shop)
• 30 cl of water
• 1 bouillon cube
• 1 bay leaf
• 1 pinch of herbes de Provence
• 1 good pinch of black pepper

Hull the beans.

Clean the onions, remove the first shell and cut them in half.

Melt the duck or goose fat in a frying pan.

When it is hot, add the onions and fry for 2 to 3 minutes.

Stir in the beans.

Pour in the water, stock cube, bay leaf, herbes de Provence and pepper.

Simmer on low heat for 40 minutes. Do not hesitate to add water if necessary during cooking.

Stir in the slices of dried duck breast, cut into thin strips (or slightly thicker cubes, as you wish).

Serve directly or leave your recipe to rest and reheat over a low heat at mealtime.

Advice :

We advise you to serve your beans with a red wine of the Bergerac type or a slightly tannic southern wine.

On our site we propose the Laurus Nobilis cuvée from Domaine Calage Résseguier with its beautiful garnet colour or the Clos des Verdots cuvée from Bergerac, renowned for its aroma and powerful character.